Holding roast chicken question. I am adding a half roasted chicken to our menu, but have never tried to hold a pre-cooked bird before. I have a Star single draw warmer available as well as a gas oven under my 4 burner range. Had one chef suggest pre-cooking, chilling and micro-waving for service (which sounds like a taste killer to me), but we are an open kitchen and that is not an option. Any suggestion would be appreciated.